Enjoy a relaxed start to the day with this tasty brunch dish. A full-flavoured tomato sauce, peppered with slices of spicy Alejandro chorizo, lends great flavour to the wholesome white beans and rich flavour of the eggs.

Serves 6

2 Tbsp extra virgin olive oil (EVO)
200g Alejandro picante chorizo collar, skinned and sliced
2 cloves garlic, crushed
2 onions, finely sliced
100ml Pons vermouth vinegar
3-4 tsp Pons sweet smoked paprika flakes
2 tsp La Chinata sweet smoked paprika
690g jar Sabato tomato passata
700g jar El Navarrico butter beans, drained
Salt and freshly ground black pepper
½ bag Hunt Farm baby spinach
6 free range eggs

Preheat the oven to 180°C.

Heat EVO in a heavy pot over a medium heat. Add chorizo, garlic and onion, cook until lightly coloured and translucent. Deglaze the pan with the vermouth vinegar and cook for 2 minutes. Add the paprika flakes and powder, followed by the passata and stir. Cook for ten to fifteen minutes then add the beans. Once the beans have heated through, season with salt and pepper to taste. Stir through spinach.

Place mixture in ovenproof dish and make 6 indentations for the eggs. Carefully crack one egg into each indentation. Season and bake in oven for 15 minutes or until eggs are set to your preference.

Serve with crusty bread.

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